SUARDI, SUARDI (2005) PENGARUH LEVEL TELUR AYAM DAN LAMA PENGUKUSAN TERHADAP SIFAT FISIK DAN FLAVOR CHICKEN NUGGET. Skripsi thesis, UNIVERSITAS HASANUDDIN.
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| Item Type: | Thesis (Skripsi) |
|---|---|
| Subjects: | S Agriculture > SF Animal culture |
| Divisions (Program Studi): | Fakultas Peternakan > Teknologi Produksi Ternak |
| Depositing User: | Kamaluddin |
| Date Deposited: | 04 Oct 2022 02:04 |
| Last Modified: | 04 Oct 2022 02:04 |
| URI: | http://repository.unhas.ac.id:443/id/eprint/20092 |
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